Stir Fry Soba Noodles with Tofu
Stir Fry Soba Noodles with Tofu
Stir fried tofu is combined with pak choy, water chestnuts and soba noodles in this Northern Japanese vegetarian dish. It feeds 4 and is ready in only 20 minutes.
Ingredients
Serves: 4
- 2 tablespoons salt-reduced soy sauce
- 2 tablespoons dry sherry
- 2 teaspoons sesame oil
- 2 garlic cloves, crushed
- 1/2 teaspoon chilli flakes
- pinch of caster sugar
- 250g firm tofu, cubed
- 250g soba noodles
- 1 tablespoon vegetable oil
- 250g pak choy, finely shredded
- 230g tin water chestnuts, drained and sliced
- 2 tablespoons sesame seeds, toasted
Directions
Preparation:15min ›
Cook:10min ›
Ready in:25min
- Put the soy sauce, sherry, sesame oil, garlic, chilli flakes and sugar in a bowl. Whisk together with a fork, add the tofu cubes then toss to coat in the mixture. Cover and set aside. (Leave to marinate if convenient.)
- Bring a large saucepan of water to the boil, add the noodles and boil for 5 minutes until softened. Tip into a colander and drain well.
- While the noodles are cooking, heat a wok or large, deep frying pan until hot then add the oil. Drain the tofu, reserving the marinade then stir-fry in the hot oil for about 30 seconds. Add the pak choy and water chestnuts and cook for a further minute, stirring all the time.
- Tip in the cooked noodles and reserved marinade. Cook for a further 1–2 minutes or until heated through and the pak choy has wilted. Serve sprinkled with sesame seeds.
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